Easiest Way to Cook Tasty Pumpkin bread with chocolate filling

Pumpkin bread with chocolate filling. Mix-ins like chocolate chips, chopped nuts, and raisins would taste great in this cream cheese-filled pumpkin bread. However, these kinds of mix-ins are quite heavy, so they may sink into the cream cheese layer and your bread wouldn't turn out looking perfectly polished. Pumpkin Bread III, Whole Wheat Pumpkin Bread, Pumpkin Bread with Raisins and Pecans, Orange Pumpkin Loaf, Pumpkin Tea Bread The bread is more chocolate with a hint of pumpkin, which is kind of nice since most everything in the fall is ALL pumpkin.

Pumpkin bread with chocolate filling I added a lot more chocolate chips than you called for and used less cream cheese and everything turned out to be outstanding. I will be using this recipe again and again. Also loved the touch of chocolate chips on top of. You can have Pumpkin bread with chocolate filling using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pumpkin bread with chocolate filling

  1. Prepare of #1.
  2. You need 50 g of low protein flour.
  3. Prepare 200 g of bread flour.
  4. You need 50 g of sugar.
  5. You need 3 of egg yolk.
  6. Prepare 5 g of instant yeast.
  7. Prepare 25 g of milk powder.
  8. Prepare 100 g of pumpkin puree.
  9. It’s of #2.
  10. Prepare 125 ml of water.
  11. It’s 50 g of margarine.
  12. It’s of #3.
  13. You need of Chocolate filling.
  14. It’s of #4.
  15. You need of Evaporated milk.
  16. Prepare of Margarine.
  17. Prepare of Sesame seeds.

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.

Pumpkin bread with chocolate filling step by step

  1. Mix all ingredients #1 in a stand mixer using dough hook on low speed until it comes together for about 2 minutes.
  2. Slowly pour the water into the dough and keep mixing until it comes together (if the dough is too wet you can add more bread flour of a maximum of 3 tablespoons).
  3. Add the margarine and keep mixing until the dough is elastic.
  4. Take the dough out and put it on the counter dust a little flour on it and knead with your clean hands. Form into a ball shape and put it in a container and seal with a plastic layer and cover with kitchen towel. Let the dough proof for 1 hour..
  5. After 1 hour of proofing, punch the dough let the air out. On the counter,dust a little flour and knead the dough before you equally cut it into 8 pieces.
  6. Shape the individual dough into a ball size and put the chocolate filling in and cover by folding the dough and re-shape it into ball again using your palm..
  7. Put the ball into an aluminium baking pan and let it proof for another 30 minutes. 10 minutes into the last proofing, preheat your oven to 392'F or 200'c both top and bottom heat.
  8. When your dough is done proofing, brush the surface with evaporated milk and sprinkle with sesame seeds. Put it in the oven and bake for 15 minutes using bottom heat and then some 5 minutes using top heat..
  9. Final step when your bread is done, brush it with margarine while its hot. Let it cool before serving..

Add pumpkin, sour cream, rum and vanilla extract; mix well. Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice.